💯😱😡 is a medium North Indian recipe that serves 4. 800 calories per serving. Recipe by Lassi_videos on YouTube.
Prep: 30 min | Cook: 3 hrs 20 min | Total: 4 hrs 20 min
Cost: $27.30 total, $6.83 per serving
Ingredients
- 2 cups Basmati Rice (rinsed and drained)
- 1 cup Kidney Beans (Rajma) (soaked overnight, drained)
- 1 cup Chickpeas (Kabuli Chana) (soaked overnight, drained)
- 2 cups Whole Wheat Flour (for roti dough)
- 4 tablespoons Unsalted Butter (Amul) (softened, divided)
- 2 tablespoons Ghee (for dal makhani)
- 2 large Onion (thinly sliced for serving)
- 4 medium Tomato (finely chopped)
- 6 cloves Garlic (minced)
- 2 inch Ginger (peeled and minced)
- 2 Green Chili (slit lengthwise)
- 1 bunch Fresh Coriander (leaves only, for chutney and garnish)
- 0.5 bunch Fresh Mint (leaves only, for chutney)
- 0.5 cup Plain Yogurt (for chutney)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 0.5 cup Heavy Cream (for dal makhani)
- 2 cups Milk (full‑fat, for rabri kheer)
- 0.5 cup Sugar
- 4 Cardamom Pods (slit)
- a pinch Saffron Strands (soaked in 1 tbsp warm milk)
- to taste Salt
- 2 tablespoons Vegetable Oil (for sautéing)
- as needed Water (for dough and cooking)
Instructions
Soak Beans
Rinse the kidney beans and chickpeas, then soak each in plenty of water overnight (at least 8 hours).
Time: PT8H
Prepare Roti Dough
In a mixing bowl combine whole wheat flour, a pinch of salt and 1 tbsp softened butter. Gradually add water and knead into a smooth, non‑sticky dough. Cover with a damp cloth and let rest for 15 minutes.
Time: PT15M
Cook Basmati Rice
Rinse rice until water runs clear. In a saucepan add rice, 3 cups water, a pinch of salt and 1 tsp oil. Bring to boil, then cover and simmer on low for 15 minutes. Turn off heat and let steam for 5 minutes.
Time: PT20M
Temperature: Low heat
Pressure Cook Rajma
Drain soaked kidney beans, add to pressure cooker with 3 cups water, 1 tsp salt, ½ tsp turmeric and 1 tsp cumin seeds. Cook on high pressure for 20 minutes, then natural release. Stir in 1 tbsp butter and half of the prepared tomato‑onion gravy (see step 7).
Time: PT30M
Pressure Cook Chickpeas (Chole)
Drain soaked chickpeas, add to pressure cooker with 3 cups water, 1 tsp salt, ½ tsp turmeric and 1 tsp cumin seeds. Cook on high pressure for 20 minutes, natural release. Stir in 1 tbsp butter and the remaining tomato‑onion gravy.
Time: PT30M
Prepare Tomato‑Onion Gravy
Heat 2 tbsp oil in a large pot. Add 1 tsp cumin seeds, then sauté 1 chopped onion until golden. Add minced garlic, ginger and green chilies; cook 1 minute. Add chopped tomatoes, ½ tsp red chili powder, ½ tsp garam masala, and salt. Cook until oil separates, about 8 minutes. Blend half of this mixture into a smooth puree; keep the other half chunky.
Time: PT15M
Temperature: Medium heat
Make Dal Makhani
In a saucepan heat 1 tbsp ghee, add 1 tsp cumin seeds, then 1 finely chopped onion. Sauté until translucent, add garlic‑ginger paste, 1 tsp red chili powder, ½ tsp turmeric and 1 tsp garam masala. Stir in 1 cup cooked black lentils (or substitute with canned), ½ cup water, ½ cup heavy cream, 1 tsp kasuri methi and 1 tbsp butter. Simmer on low for 20 minutes, stirring occasionally.
Time: PT30M
Temperature: Low heat
Cook Roti (Butter & Tawa)
Divide rested dough into equal balls (about 8). Roll each ball on a lightly floured board into a 6‑inch circle. Heat a tawa over medium‑high heat; place roti, cook 30 seconds, flip, cook another 30 seconds, then press gently with a cloth until it puffs. Brush with softened butter immediately.
Time: PT10M
Temperature: Medium‑high heat
Prepare Coriander‑Ginger Chutney
In a blender combine fresh coriander leaves, mint leaves, ½ cup yogurt, 1 green chili, 1 tsp ginger, 1 tsp lemon juice, salt to taste and a splash of water. Blend to a smooth consistency.
Time: PT5M
Make Rabri Kheer
In a saucepan bring 2 cups milk to a gentle boil. Reduce heat to low and simmer, stirring frequently, until milk reduces to half (about 20 minutes). Add ½ cup sugar, 4 cardamom pods, a pinch of saffron (pre‑soaked), and continue to simmer 5 minutes until thickened. Cool slightly before serving.
Time: PT30M
Temperature: Low heat
Assemble the Thali
On a large plate place a serving of rice, a ladle of rajma, a ladle of chole, a bowl of dal makhani, 2 butter‑roti, sliced onions on the side, a small bowl of coriander‑ginger chutney, 1-2 green chilies, and a serving of rabri kheer. Sprinkle fresh coriander over dal makhani for garnish.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 20g
- Carbohydrates
- 120g
- Fat
- 25g
- Fiber
- 15g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Basmati Rice: Long grain rice
- Instead of Kidney Beans (Rajma): Black beans
- Instead of Chickpeas (Kabuli Chana): Canned chickpeas
- Instead of Whole Wheat Flour: All‑purpose flour (different texture)
- Instead of Unsalted Butter (Amul): Any unsalted butter
- Instead of Ghee: Butter
- Instead of Onion: Shallots
- Instead of Tomato: Canned tomatoes
- Instead of Garlic: Garlic paste
- Instead of Ginger: Ginger paste
- Instead of Green Chili: Jalapeño
- Instead of Plain Yogurt: Curd
- Instead of Lemon Juice: Lime juice
- Instead of Garam Masala: Homemade garam masala blend
- Instead of Cumin Seeds: Ground cumin
- Instead of Red Chili Powder: Paprika
- Instead of Heavy Cream: Milk + butter
- Instead of Milk: Plant‑based milk (texture changes)
- Instead of Sugar: Jaggery
- Instead of Vegetable Oil: Any neutral oil
Equipment Needed
- Pressure Cooker
- Large Pot
- Saucepan
- Frying Pan (Tawa)
- Rolling Pin
- Rolling Board
- Mixing Bowls
- Blender or Food Processor
- Ladle
- Spatula or Wooden Spoon
- Grater (optional)
- Strainer (optional)
Critical Steps — Do Not Skip
- Soaking kidney beans and chickpeas overnight
- Pressure cooking beans to proper tenderness
- Simmering dal makhani slowly for creaminess
- Kneading and resting roti dough
- Cooking roti on a hot tawa for proper puff
- Reducing milk for rabri without scorching
Chef Tips from the Video
- Toast cumin seeds before adding them for a deeper aroma.
- Finish dal makhani with a drizzle of butter just before serving for extra shine.
- Garnish the thali with fresh coriander leaves and a few slivered almonds on the kheer for texture.
- Serve the thali on a warm plate to keep dishes hot longer.
Troubleshooting
Beans are still hard after pressure cooking.
Add 5‑10 minutes more cooking time or a little extra water; ensure the pressure cooker reached full pressure.
Dal makhani is too watery.
Simmer uncovered on low heat for additional 10‑15 minutes to reduce; add a splash of cream for richness.
Roti does not puff.
Make sure the tawa is hot enough before placing the roti and press gently with a cloth while cooking.
Rabri kheer curdles.
Use full‑fat milk, stir continuously, and keep the heat low; add a pinch of cardamom to stabilize.
Storage
Refrigerator: Store cooked rajma, chole, dal makhani, chutney, and kheer in airtight containers for up to 3 days.
Freezer: Freeze extra rajma, chole, and dal makhani in portioned bags for up to 1 month. Thaw before reheating.
Room temperature: Roti stays soft for up to 2 hours covered with a cloth; keep kheer at room temperature only briefly.
Make-Ahead Tips
- Soak beans the night before and pressure cook them a day ahead; reheat with a splash of water.
- Dal makhani tastes better after resting overnight; store in fridge and gently reheat.
- Prepare coriander‑ginger chutney up to 12 hours ahead; keep refrigerated.
- Rabri kheer can be made a day ahead; serve chilled or at room temperature.
Frequently Asked Questions
What is the cultural significance and history of a North Indian vegetarian thali in Indian cuisine?
The thali represents a balanced meal in Indian culture, offering a variety of flavors, textures, and nutrients on one plate. Historically, it evolved from royal banquet traditions where multiple dishes were served together to showcase regional diversity and hospitality.
What are the traditional regional variations of a thali in North Indian cuisine?
In Punjab, a thali often includes butter‑rich dishes like dal makhani, rajma, and tandoori roti. In Uttar Pradesh, you may find kebabs, paneer dishes, and sweet desserts like kheer. Each region adds its own spice blends and staple breads.
How is a North Indian thali traditionally served in Punjab?
In Punjab, the thali is served on a stainless steel plate with a small bowl of ghee, a side of sliced onions, fresh lemon wedges, and a sweet dish such as rabri or jalebi. The dishes are placed in separate small bowls, and the roti is placed on the side for tearing.
What occasions or celebrations is a North Indian thali traditionally associated with in Indian culture?
A hearty vegetarian thali is common at festivals like Diwali, Navratri, and regional harvest celebrations. It is also served during family gatherings, weddings, and as a comforting everyday meal on Sundays.
What makes the North Indian thali special or unique in Indian cuisine?
The thali’s uniqueness lies in its balance of sweet, salty, sour, bitter, and umami flavors, as well as the combination of cooked and raw elements. It showcases the Indian principle of ‘food as medicine’ by providing a complete nutritional profile in one meal.
What are the most common mistakes to avoid when making North Indian thali dishes like rajma and dal makhani?
Common mistakes include under‑cooking the beans, using too much water which makes the gravies runny, and over‑cooking the roti which makes it hard. Always pressure‑cook beans until tender, simmer gravies to thicken, and cook roti on a hot tawa for a soft yet slightly crisp texture.
Why does this thali recipe use pressure cooking for rajma and chole instead of slow simmering?
Pressure cooking reduces cooking time dramatically while preserving the beans’ shape and nutrients. It also creates a softer interior that absorbs the spices better, which is essential for the thick, creamy gravies typical of a North Indian thali.
Can I make the North Indian thali ahead of time and how should I store each component?
Yes. Cook the rajma, chole, and dal makhani a day ahead and refrigerate in airtight containers. Roti can be stored wrapped in a clean cloth for up to 2 hours or frozen for later use. The chutney and rabri kheer keep well refrigerated for 2‑3 days.
What texture and appearance should I look for when making dal makhani for this thali?
Dal makhani should have a thick, velvety consistency with the lentils still whole but soft. The surface should be glossy from the butter and cream, and a faint swirl of ghee on top indicates proper richness.
How do I know when the rabri kheer is done cooking for this thali?
The kheer is ready when the milk has reduced to about half its original volume, the mixture coats the back of a spoon, and a faint caramel aroma appears. It should be thick but still pourable.
What does the YouTube channel Lassi_videos specialize in?
The YouTube channel Lassi_videos specializes in authentic North Indian home‑cooking tutorials, focusing on classic comfort dishes, step‑by‑step thali preparations, and tips for cooking with everyday pantry ingredients.
How does the YouTube channel Lassi_videos' approach to North Indian cooking differ from other Indian cooking channels?
Lassi_videos emphasizes simplicity and accessibility, using minimal equipment and clear visual cues, while still preserving traditional flavors. The channel often highlights budget‑friendly tips and cultural stories behind each dish, setting it apart from more upscale or restaurant‑style channels.
Last updated: August 15, 2026
